This hearty vegetarian eggplant casserole is perfect for a satisfying meatless meal that doesn’t compromise on flavor. Layers of tender roasted eggplant and potatoes are combined with a rich tomato-leek sauce and topped with gooey mozzarella and Parmesan cheese. It’s a great way to enjoy a variety of vegetables in one delicious dish. Ideal for a family dinner or a cozy gathering, this casserole is sure to please everyone at the table.
Preparation Time: 20 minutes
Cooking Time: 40-50 minutes
Total Time: 1 hour
Ingredients:
- 1 Eggplant, sliced (about 2 cups or 300g)
- 1 medium Potato, sliced (about 1 1/2 cups or 250g)
- Olive oil (2-3 tablespoons)
- Salt and pepper to taste
- 1 teaspoon Sweet paprika
- 1 teaspoon Dried oregano
- 60g Tomato purée (about 1/4 cup)
- 200g Mozzarella cheese, shredded (about 2 cups)
- 1/2 Leek, sliced (about 1/2 cup)
- 1 tablespoon Capers
- 1/4 cup Dried tomatoes in oil, chopped
- 1/4 cup Parmesan cheese, grated
- 1 teaspoon Dried oregano for garnish
Directions:
- Prepare Eggplant and Potato:
- Preheat oven to 200°C (400°F).
- Slice eggplant into rounds, sprinkle with salt, and let sit for 15-20 minutes to release moisture. Pat dry with paper towels.
- Slice potato, drizzle with olive oil, and season with salt, pepper, paprika, and dried oregano. Toss to coat.
- Roast Vegetables:
- Place eggplant and potato slices on separate baking sheets.
- Roast potatoes for 15-20 minutes or until tender and golden.
- Roast eggplant for 20-25 minutes or until softened and golden. Remove from oven and set aside.
- Prepare the Sauce:
- Heat olive oil in a saucepan over medium heat.
- Add leek and cook until softened.
- Stir in tomato purée, capers, and chopped dried tomatoes. Season with salt, pepper, and oregano. Cook until heated through.
- Assemble the Casserole:
- In a baking dish, layer half of the roasted eggplant slices, spread half of the sauce over them, and sprinkle half of the shredded mozzarella on top.
- Add a layer of roasted potato slices, then repeat with the remaining eggplant, sauce, and mozzarella.
- Bake:
- Sprinkle grated Parmesan cheese over the top.
- Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
- Serve:
- Let cool slightly before serving. Garnish with dried oregano.
Serving Suggestions:
- Serve with a simple green salad or a side of whole-grain bread for a complete meal.
- Pairs well with a light vinaigrette or a dollop of dairy-free yogurt.
Cooking Tips:
- Make sure to pat the eggplant slices dry to avoid excess moisture, which can make them soggy.
- Use a baking dish that is evenly heated to ensure uniform cooking.
Nutritional Benefits:
- Eggplant is high in fiber and antioxidants.
- Potatoes provide essential vitamins and minerals.
- Mozzarella and Parmesan add a good source of protein and calcium.
Dietary Information:
- Vegetarian
- Can be made gluten-free by ensuring that the tomato purée and other ingredients are gluten-free.
Nutritional Facts (per serving):
- Calories: 300
- Protein: 15g
- Carbohydrates: 30g
- Fat: 15g
- Fiber: 8g
Storage:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Can be frozen for up to 2 months. Reheat in the oven for best results.
Why You’ll Love This Recipe:
- It combines delicious, wholesome ingredients into a satisfying casserole.
- The layers of flavors and textures make it a hit for both vegetarians and meat-eaters.
- It’s versatile and can be adjusted to fit your taste preferences.
- Ideal for meal prep or feeding a crowd, this dish is both practical and delicious.
Conclusion: This vegetarian eggplant casserole is a delightful blend of roasted vegetables, savory tomato sauce, and melted cheese. It’s a comforting and nutritious option for any meal, offering a satisfying combination of flavors and textures. With its simple preparation and wholesome ingredients, this dish is perfect for family dinners or casual gatherings. Enjoy the hearty, flavorful goodness of this casserole and make it a staple in your recipe collection!
